Producing method for improving fruity and floral fragrance in grape wine
A production method and wine technology, applied in the production field of improving fruity and floral aroma in wine, can solve problems such as single flavor and lack of quality characteristics, and achieve the effect of improving flavor, making up for single flavor and weakening herbal flavor
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[0030] (1) Preparation of grape must:
[0031] The grapes were destemmed, crushed and squeezed, and divided into 1 L glass bottles according to the ratio of grape juice and grape pomace of 6:4, and the liquid volume was 80%; L SO 2 (in total SO 2 ) and macerated at 4°C for 12 h to obtain grape must;
[0032] (2) Preparation of Pichia kurdori F2-24 and Saccharomyces cerevisiae seed liquid:
[0033] Inoculate 2-3 loops of Pichia kurdori F2-24 and Saccharomyces cerevisiae preserved on the slant into sterile activation medium (2% peptone, 1% yeast extract powder, 2% glucose). Cultivate for 24 hours at 28°C and 120 rpm to obtain seed solution;
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